THE 4thIS HERE SO THE SOUP KITCHEN GETS PORK AND BEANS ENJOY DAN:

BAKED BEANS OF THE FORTH OF JULY by CHEF DAN:
Serves 30-40

INGREDIENTS:

6 (16oz) cans pork and beans
15 hot dogs
3/4-cup molasses
2 tablespoons buter
3 onions, chopped
5 garlic cloves, minced
3/4-cup brown sugar
1/4-cup prepared mustard (yellow)
3 tablespoons mustard powder
1/4-cup ketchup
1/4-worcestershire sauce


DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)

1. Grease a large baking pan.
2. In a skillet add butter sauté the onion over medium-high heat for 5-7 minutes.
3. Add garlic and sauté 2 more minutes.
4. In baking pan add pork and beans combine all ingredients except hot dogs.
5. Stir in hot dogs.
6. Bake uncovered for 1 hour and 15 minutes, or until thickened and bubbly.

ENJOY DAN: BON-APPETITE!!

AVOCADO ARE IN SEASON SO SALAD ENJOY DAN:

AVOCADO SALAD by CHEF DAN:
Serves 4-5

INGREDIENTS:

1 ripe avocado, seeded and cut into 1/2-inch slices
1 head romaine, chopped
1 bell pepper, julienned into 1-inch slices
1 English cucumber, thinly sliced
10 cherry tomatoes, halved
2 cups seedless grapes, halved
1 mango seeded and cubed
1 handful fresh basil
1 cup pineapple, chunks
1/4-cup toasted pine nuts

VINAIGRETTE:

1/4-cup lemon juice
2 tablespoons white balsamic vinegar
1/4-cup olive oil
Salt and pepper to taste

DIRECTIONS:

1. In a bowl whip together vinaigrette mixture.
2. In a large bowl add fruit and vegetable ingredients, except basil and pine nuts, and mix thoroughly.
3. Splash vinaigrette over the fruit and vegetables.
4. Top with toasted pine nuts, and fresh basil.

ENJOY DAN: BON-APPETITE!!

I HAVE TO TAKE CARE OF THE LADIES AT THE SOUP KITCHEN ENJOYDAN:

DUMP CAKE IN THE CROCK-POT FOR THE LADIES AT THE SOUP KITCHEN
By CHEF DAN:
Serves 8-10

INGREDIENTS:

1 (21oz) pie filling sauce as blueberry, strawberry, or cherry
1 (18oz) cake mix
1/2-cup butter melted
1/2-cup slivered almonds

DIRECTIONS:

1. Pour pie filling into a crock-pot.
2. Combine dry cake mix and melted butter.
3. Sprinkle cake mix over pie filling.
4. Sprinkle slivered almond on top.
5. Cover and cook on low for 2-3 hours.

ENJOY DAN: BON-APPETITE

WE HAVE FRESH BASIL SO WE NEED A RECIPE ENJOY DAN:

THAI SPICY BEEF SALAD by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound sirloin steak
2 tablespoons grape-seed oil
3 tablespoons soy sauce
2 tablespoon rice vinegar
1 tablespoon lime zest
2 teaspoon fish sauce
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
1 cup English cucumber, sliced
10 cherry tomatoes, halved
1 onion, chopped
4 garlic cloves, minced
2 cups fresh basil.

DIRECTIONS:

1. In a skillet over medium-high heat add oil, and when sizzling.
2. Salt the meat and cook for 4 minutes on each side.
3. Remove from pan and when cool cut diagonally across the grain.
4. Set aside.
5. In the same skillet add 1 tablespoon oil and when hot add onion, cherry tomatoes and garlic, and sauté for about 5-6 minutes.
6. Combine soy sauce, rice vinegar, lime zest, sesame oil, fish sauce, and garlic sauce, stirring well.
7. In a bowl add onion mixture, fresh basil, sliced cucumber, and steak strips.
8. Drizzle with dressing mixture over basil mixture.

ENJOY DAN: BON-APPETITE!!

MORE GOOD QUINOA RECIPES ENJOY DAN:

QUINOA WITH BELL PEPPER AND FENNEL by CHEF DAN:
Serves 4

INGREDIENTS:
1 cup quinoa
1-1/2- tablespoons olive oil
1/2- pepper, diced
1/2-fennel bulb, thinly sliced
2 tablespoon fresh basil
8 cherry tomatoes, halved
4 garlic cloves, minced
1/4-cup toasted pine nuts

DIRECTIONS:

1. Cook quinoa according to package directions.
2. In sauté pan heat olive oil over medium-heat.
3. Add pepper, fennel, cherry tomatoes and garlic.
4. Cook for about 8 minutes, stirring frequently.
5. Stir in cooked quinoa, fresh basil and freshly ground black pepper.
6. Cook 1-2 minutes.
7. Top with toasted pine nuts.

ENJOY DAN: BON-APPETITE!!

CHICKEN SWEET AND SOUR WOW!!!!!!!!!! ENJOY DAN:

SWEET AND SOUR CHICKEN WITH PINEAPPLE by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound chicken tender, skinless, boneless
2 tablespoons olive oil
1/2-cup chicken stock
1 (20oz) can pineapple chunks
1-1/2-tablespoons soy sauce
1 tablespoons cornstarch
2 teaspoon Thai chili paste
2 tablespoons lime juice
2 tablespoons ketchup
2 tablespoon brown sugar
2 bell peppers cut into chunks
1/2-cup mushrooms, sliced
4 garlic cloves, minced


DIRECTIONS:

1. In a bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch.
2. In another bowl, combine remaining soy sauce, and cornstarch, lime juice, ketchup, sugar, and chicken stock; set aside.
3. In a skillet add 1 tablespoon olive oil over medium-high heat, add Thai chili paste and heat until melted,
4. Add the chicken mixture, turning occasionally, until browned about 4 minutes; set aside.
5. Add remaining oil to skillet over medium-high heat and add bell peppers, mushroom and garlic, stirring until pepper are crisp, about 3 minutes.
6. Whisk soy sauce mixture into the skillet.
7. Add pineapple chunks and return chicken to the skillet.
8. Cook stirring until sauce has thickened and chicken and pineapple are heated through, about 2-3 minutes.
9. Serve with rice. ENJOY DAN: BON-APPETITE!!

ROASTING BAGS WHAT A GREAT WAY TO COOK ENJOY DAN:

CHICKEN ROASTED IN ROASTING BAGS by CHEF DAN:
Serves 4

INGREDIENTS:

1 oven roasting bag
4 chicken breast fillets, skinless, boneless
1 tablespoon all-purpose flour
1 (11oz) can cream of mushroom soup
1/2-cup chicken stock
2 apples cut into chunks
1 red bell pepper, thinly sliced into rings
1 red onion, thinly sliced into rings
2 tomatoes, sliced
1 tablespoon garlic powder
1/2-teaspoon paprika
1 pound fingerling potatoes

DIRECTIONS: (PRE-OVEN TO 350 DEGREES)

1. Place flour in oven bag.
2. Add cream of mushroom soup, chicken stock, and garlic powder.
3. Squeeze bag to blend mixture.
4. Add apples, bell pepper, tomatoes.
5. Place bag in a baking pan and arrange ingredients in an even layer.
6. Sprinkle chicken with paprika and salt and pepper.
7. Add chicken and potatoes.
8. Close bag and cut 4-5-1/2-inch slits in top.
9. Bake 45-50 minutes, or until chicken is tender.

ENJOY DAN: BON-APPETITE!!